Swiss Chard with Olives

3:10 pm on 12 October 2012


  • 10 medium sized, roughly chopped or sliced olives
  • 1/2 teaspoon minced fresh rosemary
  • 2 shallots, chopped
  • 2 cloves garlic crushed with a little salt
  • 1/2 teaspoon capers
  • olive oil
  • 1 large bunch of Swiss chard, rinsed and patted dry
  • freshly ground black pepper to taste
  • salt


1 Mix together the olives, rosemary, green onion, and capers with a tablespoon of olive oil and let sit while you prep the chard.

2 Use a knife to cut along the edges of the main stem of each leaf of chard, remove the stems. Cut the stems into 1/2-inch slices and set aside. Cut the leaves separately into 1-inch thick crosswise ribbons. Keep the leaves and the stems separate as you will be cooking them separately.

3 Heat a large, stick-free sauté pan on medium high heat. Coat the bottom of the pan with about a tablespoon of olive oil, just enough to coat. When the oil is hot, add the chard stems and cook for a couple of minutes, stirring often, until they begin to soften. Then stir in the olive mixture. Cook for a minute more, then add the chopped chard leaves to the pan and stir, when wilted season with salt and pepper and serve.

From Afternoons with Jesse Mulligan

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